Ham and Egg Tea Sandwiches

Total Time:
50 min
20 min
15 min
15 min

4 servings

  • Egg Salad:
  • 6 large eggs
  • 2 tablespoon mayonnaise
  • 1/4 teaspoon paprika
  • 1 tablespoon chopped fresh dill
  • Kosher salt and freshly ground black pepper
  • Ham Salad:
  • 2 tablespoons mayonnaise
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon pickle relish
  • 1 tablespoon finely chopped onion
  • 1 stalk celery, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 1/2 pound deli ham, sliced thick, diced
  • Kosher salt and freshly ground black pepper
  • Sandwiches:
  • 6 slices wheat bread
  • 6 slices white bread
  • For the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.

  • In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss.

  • For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.

  • For the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.

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